This is one of our most popular Cheese Recipes for making great pizza, adding to a cheese platter or even to make your own Cheesy Vegan Bechamel Sauce.
Based on Almond Milk as the base you can substitute the Almond Milk for Soya, Oat or Rice Milk but we find the Almond milk gives a sweet cheesy flavour.
We use a a well greased glass container for setting the cheese. But you can glad wrap line a heatproof container.
3 3/4 Cups of your own or Organic Almond Milk
7 1/2 Tbsp Arrowroot or Cornflour
4 Tbsp Chickpea Flour
4 3/4 Tbsp of Organic Nutritional Yeast
2 Tsp Cracked Trio of Peppercorns
6 1/4 Tsp Agar Agar Powder
1 1/2 Tsp Onion Powder
1 1/2 Tsp fresh minced Organic Garlic or Whipped Garlic
2 Tsp Organic Himalayan Rock Salt, ground fine
2 1/2 Tsp Organic Apple Cider Vinegar
5 Tsp fresh squeezed Lemon Juice
5 Tbsp Extra Virgin Olive Oil
Place 1/2 cup Almond Milk with arrowroot/cornflour, chickpea flour, yeast, olive oil, vinegar, lemon juice, pepper, salt, onion and garlic in a bowl and whisk together.
In a separate saucepan place 1 cup of the milk with the agar powder and warm up over medium heat until simmering. Allow to keep simmering for around 4-5 minutes then reduce the heat to low. Slowly add the first mix into the simmered milk and stir constantly until combined.
Increase the heat and continue to stir for around 5 minutes or until thickened. Taste and adjust acidity, salt or spices to suit your taste.
Allow to cool away from the heat for around 10 minutes then pour into your glass container or lined heatproof container. Refrigerate overnight.
If making this into pizza cheese, simply grate into a fresh sealable bag and use as required.
For Cheese Platters, cut into wedges and serve with Vegan Antipasto selection.
To make into a Bechamel Sauce, only add a quarter of the Agar Agar. Bring to the stage of thickening and pour onto the dish you are requiring the bechamel for ie: Pasta, Vegan Lasagna etc.
Enjoy your cheese... please feel free to share your adaptations and ideas/photos.